Rosemary and Orange Grilled Pork Chops (Bone-In)
Fire up the grill for these juicy, tender pork chops, marinated in a zesty, herby blend and grilled to perfection with a golden crust. This effortless recipe is perfect for summer BBQs and laid-back weekend get-togethers!
Servings: 4
Calories: 395kcal
Ingredients
- 4 bone-in pork chops 1 to 1 ½ inches thick
- oil for grates
- 1 cup orange juice
- 3 Tablespoons Worcestershire sauce
- 2 Tablespoons rosemary minced
- 2 Tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon red pepper crushed
Instructions
- Whisk the marinade ingredients together in a small bowl.
- Score the pork chops in a crosshatch pattern on each side. Place the pork chops in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 1 hour and up to 8 hours, turning occasionally to ensure even coating.
- Remove the pork chops from the marinade, letting the excess drip off. Strain and reserve the marinade to make a sauce.
- Preheat a gas grill to medium-high heat. Place the pork chops on the grill and cook for 5 to 6 minutes per side, or until the internal temperature reaches 145°F.
- Let the chops rest for 5 minutes before serving. While they rest, pour the reserved marinade into a small pan and bring to a boil. Reduce by half. Spoon the sauce over the pork chops and serve.
Notes
- The olive oil is optional, but it helps prevent sticking even if you oil the grates.
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